Kato Diet Collard Wraps with Peanut Sauce

Kato Diet Collard Wraps with Peanut Sauce

I whipped up these Rainbow Kail Wraps with legume sauce lowest hebdomad, and now I am completely addicted to them. Isn't it zealous when hale recipes do that to you?


If you soul never proved kail wraps because you opine, "Why would I covering my matter in a foliage when tortillas and wraps and pitas subsist??" Excavation, you are meet deed to tally to combine me on this one.


Yes, kail are gluten-free and grain-free and a nutrient-dense object matter -- eager features. But rattling, they actually hold a scrumptious, leisurely to enjoy flavor and excellent terse, refreshed texture in each wit. Their sincerity is also my orientation over using a romaine foliage or softer leaflike river as a cover because I regain suchlike my fill is solon securely tucked away - in a cosy, unripened, rugged, eatable wide.



Ingredients
collard wraps:

  • 5 large collard leaves, organic
  • 1/2 - 1 avocado
  • 1 cup shredded carrots
  • 1 cup shredded beets
  • 1/2 cup garlic hummus
  • 3/4 cup cooked quinoa, optional

peanut sauce:

  • 1/4 cup peanut or almond butter, softened
  • 1/4 cup hot water
  • 1 Tbsp maple syrup
  • tools: toothpicks
  • optional: fresh lemon juice

Instructions

  1. First prepare the sauce by blending the three ingredients in a blender or simple whisking together in a small cup or mug.
  2. Prep the collard wraps: rinse with a fruit and veggie wash or warm water to remove and residue. Pat dry with a paper towel. Using a knife, remove the thick stem and vein. Discard stems. For my small wraps, I use one half of a large leaf for each wrap.
  3. Start wrapping! Add the filling to each half leaf: spread on the hummus, add avocado slices, sprinkle in the shredded veggies. Start your first wrap with minimal amounts of filling to test out how much you can cram into one wrap and still have a successful roll. Tightly roll up each wrap. Secure each wrap with a toothpick (optional but helpful).
  4. Serve right away or chill in the fridge for serving later. If I am storing my wraps in the fridge I like to squeeze lemon juice over top and on all the veggies.
  5. To serve: I dip the wraps in the peanut sauce or spoon some over top each bite. You could also add the sauce to the wraps before rolling up.


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